California Taco
- Debney
- 6 hours ago
- 2 min read
This post may contain affiliate links.
This California Taco is inspired by the California burrito, but built in taco form with grilled tri-tip, crispy shoestring fries, guacamole, salsa, and a melted quesillo costra.
The California burrito is a San Diego-style burrito that dates back to the 80's. It's typically made with carne asada, fries, cheese, salsa or pico de gallo, and often sour cream and guacamole. Its exact origin is debated, but it’s widely associated with San Diego taco shops and the city’s Mexican-American food culture. This taco takes that same grilled beef-and-fries idea and gives it a backyard approach with tri-tip, quesillo, fresh guacamole, crispy cilantro fries, and our Orange Sauce.
The quesillo costra adds a crispy, cheesy base that works really well with the chopped tri-tip and fries. It gives the taco more texture and helps hold everything together, while the guacamole and salsa balance out the richness.
WHAT YOU'LL NEED (scroll to full ingredient list)
DIRECTIONS
STEP 1: TRI-TIP
Liberally season the tri-tip with kosher salt and refrigerate on a wire rack overnight, or at least 4 hours.
Immediately before grilling, pat dry and season with black pepper.
Sear over high heat, then move to indirect medium heat until the thickest part reaches 125–130°F for medium-rare.
Rest 15 minutes, then chop.
STEP 2: FRIES
Slice the russet potato into thin fries and rinse under cold water until the water runs clear.
Dry thoroughly with paper towels.
Fry the potatoes at 350°F until golden brown and crispy.
Immediately toss with kosher salt and chopped cilantro.
STEP 3: GUACAMOLE
Mash avocados with lime juice and kosher salt until smooth but still slightly chunky.
STEP 4: CHEESE
Preheat a comal or griddle over medium-high heat.
Add cooking oil, a layer of shredded quesillo, then top with the tortilla.
Sear until melted and slightly charred, then remove from heat.
STEP 5: ASSEMBLE
Top the costra tortilla with guacamole, chopped tri-tip, orange sauce, and crispy fries. Optionally, add pico de gallo and/or sour cream.
INGREDIENTS
Makes 3-4 servings
TRI-TIP
2.5 lb tri-tip
Kosher salt
Black pepper
SALSA
CRISPY FRIES
1 large russet potato, thinly sliced into shoestring fries
Neutral oil for frying
Kosher salt to taste
2 TBSP cilantro, finely chopped
GUACAMOLE
2 avocados
Juice of 1 lime
1/2 tsp kosher salt
FOR ASSEMBLY
8–10 corn tortillas
12 oz quesillo, shredded
Pico de gallo, optional
Sour cream, optional
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